Walnut Free Buttery Skillet Carrots with Fresh Herbs
Humble carrots get a serious glow-up here, cooked low and slow in a buttery, honey-kissed glaze until they're tender, golden at the edges, and absolutely irresistible. The technique is simple but smart — simmering the slices in butter, water, and honey first locks in tenderness, then cranking the heat lets the liquid reduce into a glossy, caramelized coating that clings to every piece. Fresh thyme and a shower of flat-leaf parsley finish things off with a bright, herby lift that keeps the dish feeling light despite all that richness. There's nothing hiding in this ingredient list — just clean, whole foods that come together in one skillet with minimal fuss. It's the kind of side dish that looks like you put in way more effort than you actually did, which is always a win. Pair it with roasted chicken, a holiday spread, or honestly just eat it straight from the pan — no judgment here.
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Learn more →Ingredients
4 servings
- 1 ½ lb carrots, peeled and cut on the diagonal into ¼-inch slices
- 3 tbsp unsalted butter
- ⅓ cup water
- 1 tbsp honey
- ½ tsp salt
- 1 tsp fresh thyme leaves
- 2 tbsp fresh flat-leaf parsley, finely chopped
Instructions
- 1
Arrange the carrot slices in a single layer in a 12-inch skillet. Add the butter, water, honey, and salt.
- 2
Bring to a simmer over medium-high heat, then cover with a lid or foil and cook for 8 minutes, until the carrots are just barely tender when pierced with the tip of a knife.
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